Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of C...
Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice
About this item
Full title
Author / Creator
Xu, Jing , Zhou, Lei , Miao, Jinyu , Yu, Wenzhi , Zou, Liqiang , Zhou, Wei , Liu, Chengmei and Liu, Wei
Publisher
New York: Springer US
Journal title
Language
English
Formats
Publication information
Publisher
New York: Springer US
Subjects
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Scope and Contents
Contents
Enzymatic browning seriously influenced the color and nutrition of fruits and vegetables. This study investigated the effect of cinnamon essential oil nanoemulsion (0.1, 0.2, and 0.4%) combined with 0.05% ascorbic acid (AA) on polyphenol oxidase (PPO) activity and related quality of cloudy apple juice. Cinnamon essential oil nanoemulsion was stable...
Alternative Titles
Full title
Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2399056656
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2399056656
Other Identifiers
ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-020-02443-8
